Ingredients associated with "Fish allergy":

These are the ingredients that we have associated with the fish allergen. If fish is selected in your user profile, recipes with the ingredients below will be marked as risky while searching for recipes to suit your allergy diet.


  • Akule - hawaiian fish, aka bigeye scad, usually salted and dried
  • Amberjack - large fish in the same family as the pompano; lean, mild fish found along the South Atlantic coast
  • Anchovy - small herringlike fish of family Engraulidae
  • Anchovy powder - paste made anchovies that are ground and sold in jars; combination of anchovies, vinegar, spices and water
  • Bagoong - philippine condiment that is popular in the Pacific and Hawaii; made from shrimp or small fish that have been salted, cured and fermented, resulting in a salty liquid
  • Barracuda - firm-textured fish with a moderate fat content, typically 4 to 8 pounds
  • Barramundi - an expensive food fish from Australia
  • Blackfish - any of various dark-colored fish
  • Blenny - genus of small freshwater fish with a lack of scales; has a mild, white, flavorful flesh
  • Bluefish - found along the atlantic and gulf coasts; a fatty, fine-textured fish, white to silver gray in color
  • Butterfish - Peprilus triacanthus, Atlantic
  • Carp - freshwater cyprinid fish, Cyprinus carpio
  • Chub - freshwater fish
  • Cobia - perciform marine fish, aka black kingfish, black salmon, lemonfish
  • Crappie - popular freshwater game fish of the sunfish family
  • Cusk - edible marine fish Brosme Brosme of North Atlantic coastal waters
  • Drum - fish from the family of Sciaenidae
  • Eel - any of numerous elongated, snakelike marine or freshwater fishes, having no ventral fins
  • Fish - any of various cold-blooded, aquatic vertebrates, having gills, commonly fins, and typically an elongated body covered with scales; their flesh used as food
  • Flounder - flatfish that live in ocean waters
  • Freshwater bass - various North American lean fish
  • Great barracuda - barracuda whose flesh is often toxic and can weigh over 100 pounds
  • Green curry sauce - main ingredients consist of coconut milk, green curry paste, eggplant, sugar, fish sauce, kaffir lime leaves, and thai basil leavees
  • Grouper - fish of any of a number of genera in the subfamily Epinephelinae of the family Serranidae
  • Halibut - type of flatfish from the family of the righteye flounders (Pleuronectidae)
  • Harvestfish - Genus Peprilus, Atlantic
  • Herring - small oily fish found in shallow, temperate waters
  • Mackerel - food fish of the North Atlantic having wavy cross markings on the back
  • Mahi mahi - dolphinfish, used as a food fish
  • Marlin - any large, saltwater game fish of the genera Makaira and Tetrapterus, having the upper jaw elongated into a spearlike structure
  • Menhaden - any marine fish of the genus Brevoortia, resembling a shad
  • Monkfish - aka anglerfish
  • Mutton snapper - snapper inhabiting the warmer parts of the western Atlantic Ocean, valued as food and game
  • Orange roughy - relatively large deep-sea fish belonging to the slimehead family
  • Pacific red snapper - variety of red snapper found off the Pacific coast
  • Paddlefish - primitive ray-finned fish
  • Pike - genus of freshwater fish
  • Plaice - European flatfish used for food
  • Pompano - marine fishes in the Trachinotus genus of the Carangidae family
  • Porgy - sparid food fish found in the Mediterranean and off the Atlantic coasts
  • Red curry sauce - main ingredients consist of coconut milk, red curry paste, and fish sauce
  • Red snapper - reef fish found off the Atlantic and Pacific coasts and in the Gulf of Mexico
  • Redfish - north atlantic rockfish
  • Roughy - mostly small, exceptionally long-lived deep sea fish
  • Sailfish - a large tropical and subtropical marine fish
  • Salmon steak - a slice of salmon, usually cut thick and across the body
  • Sardine - groups of several types of small oily fish related to herrings
  • Sea bass - numerous marine fish, family Serranidae
  • Shad - deep-bodied herring that migrates up streams to spawn, used for food
  • Shark - fish with a full cartilaginous skeleton and a streamlined body
  • Skate - skate wings are somewhat similar in taste to scallops
  • Smelt - a family, Osmeridae, of small anadromous fish
  • Sole - flatfish of various families, e.g. flounder
  • Sturgeon - primitive ray-finned fish
  • Sunfish - freshwater fish
  • Swordfish - Large marine food fish, with upper jaw elongated into a swordlike structure
  • Tilapia - freshwater food fish of the genus Tilapia
  • Trout - any of several game fishes of the Genus Salmo
  • Turbot - a flatfish having a diamond shaped body; a food fish
  • Unagi - fresh water eel
  • Walleye - a large game fish inhabiting lakes and rivers or North America
  • Whitefish - similar to trout, aka sturgeon, carp or beluga
  • Worcestershire sauce - widely used fermented liquid condiment originally manufactured by Lea & Perrins; a flavoring used in many dishes, especially with meat; made with malt vinegar, molasses, sugar, salt, anchovies, tamarind, onion, garlic, spices and flavoring

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